Skeeter Pee

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

SpringSteam

New Member
Joined
Jan 19, 2015
Messages
2
Reaction score
0
I always start my SP with 2 bottles of Lemon juice, then add additional during fermentation and taste it so it dosent get too tart. (using pretty small Juice bottles 75cl) Have tried once to start with 4 bottles but, was hard to get the fermentation to start. And the taste was not what i wanted.....
 

Jsamp

Well-Known Member
Joined
Jul 14, 2009
Messages
335
Reaction score
30
Location
WV
Started my batch of SP last night. Going the gradual additions of lemon juice route. Had an SG of 1.07. I whipped the heck out of it with a drill whip and pitched a rehydrated 1118 packet. Eight hours overnite and there's no visible airlock activity but I cracked the bucket lid and there's obvious movement with slight fizzing and bubbling. There seems to be quite a bit of yeast hanging out on top, but it all appears to be moving about. Curious if anyone has seen delayed airlock activity with this or if anyone has any thoughts.
Airlock activity does not equal fermentation. I'm sure it's fine. Get a hydrometer reading.
 

fathertorque

Well-Known Member
Joined
May 26, 2015
Messages
54
Reaction score
6
Location
Wichita Falls
That's what I was thinking, just needed to hear it from someone else. It looked like and smelled like fermentation to me. Figured I'd take a reading next Monday before I add the 2nd bottle of juice. Thanks man! :tank:

Airlock activity does not equal fermentation. I'm sure it's fine. Get a hydrometer reading.
 

Texconsinite

Well-Known Member
Joined
Jan 14, 2014
Messages
362
Reaction score
53
Location
Houston
Anybody ever try this with less lemon juice? I'm on my 2nd batch and thought the first one was just a bit to tart. I haven't added the third bottle yet.
Yes. I made a watermelon batch and only used 2 bottles of lemon juice instead of 3, becasue i was concerned the lemon would odrown out the delicate watermelon flavor. The reduced lemon really made a difference, but I'd have to say it really wasn't my favorite batch. The conclusion i came to is that the lemon juice kinda hides the alcohol bite and other young-wine flavors. For straight lemon pee, reducing the Lemon would not be good idea IMO.

However, after over a dozen batches of pee of various flavors, I've found that I can get other fruit flavors to come through just fine with the normal amt of lemon. And a solution for it being "too tart" might be to add some other fruit flavors to balance out the lemony tartness. Strawberries work well.

Heres how:
2-3 days before making invert syrup w lemon juice. Make a starter in a 1/2 gallon jug (100% juice any type), pour yourself a glass of juice to drink, then add: 1 cup sugar, 1 tsp Nutrient. EC-1118. Shake like crazy, put a balloon on plastic jug (after 5 days dump in and affix lid)

1-2 lbs frozen then thawed fruit in muslin bag in primary

Backsweeten with whatever juice, packets, etc you want as well as sugar.

Between the 1/2 gallon of juice starter & the primary fruit, you will be AMAZED how much flavor comes through just backsweetening with sugar.

One previous poster said his lady liked to add raspberry lemonaide packets to the pee to further sweeten it. To get this right out of the bottle, Just backsweeten it with those same packets + sugar to taste, and let your lady be the assistant taste tester. Some ppl even use Kool-aid packets. Once the yeast is sorbated+Kmeta'd, fermentation stops, so preservatives in Kool-aid , frozen daiquiri mix, etc arent gonna hurt anything. ;)
 

fathertorque

Well-Known Member
Joined
May 26, 2015
Messages
54
Reaction score
6
Location
Wichita Falls
Anyone else had a batch go from 1.07 to a little under 1.05 in a matter of two days? That's adjusting for a temp of about 78 ambient temp. I didn't use a starter, just pitched some rehydrated 1118. I went ahead and added the nutrient and energizer and second bottle of juice.
 

z-bob

Supporting Member
HBT Supporter
Joined
Oct 2, 2014
Messages
3,377
Reaction score
1,147
Location
Rochester, MN
BTW, do NOT drink a whole growler of SP -- over ice in a large glass -- by yourself in an evening. It goes down so easy, you can hurt yourself. (ouch)

Probably best not to put it in a half gallon bottle in the first place.
 

menerdari

Well-Known Member
Joined
Sep 3, 2012
Messages
666
Reaction score
69
Have my first batch of SP in secondary.
Spent 6 days in primary, started at 1.075 and was at 0.998 when I racked over.
Started with 2 quarts real lemon and added 2/3 of another quart at day 4, used a starter of C1118 and mixed with a whip each day. when I racked to my carboy I had about 20 ozs. left over so I was obligated to add some sugar and ice and drink it. It was deliscious, if this is the result of a batch that is not done yet, I can't wait for the final results :)
I plan on splitting into 1 gallon batches and flavoring 4 of them and just back sweeten the rest.
 

petey_c

Senior Member
Joined
Jun 26, 2010
Messages
1,353
Reaction score
93
Location
Miller Place
BTW, do NOT drink a whole growler of SP -- over ice in a large glass -- by yourself in an evening. It goes down so easy, you can hurt yourself. (ouch)

Probably best not to put it in a half gallon bottle in the first place.
z-bob, you could probably also post that advice in the, "Don't Do That" thread...
 

Yeroc

Supporting Member
HBT Supporter
Joined
Oct 29, 2014
Messages
213
Reaction score
126
Location
Glendale
Apologies if this question was already asked and answered somewhere within the 249 pages of this thread. I'm wondering if I can go ahead and back sweeten while I'm waiting for the Sparkolloid to settle out or if I need to wait for the Sparkolloid to finish first. More info...

After my skeeter pee fermented out, I added Potassium metabisulfite and sorbate, but I didn't have Sparkolloid on hand. Since then I got some Sparkolloid. I racked to a new carboy and added the Sparkolloid per manufacturer's directions just a few days ago. I'm feeling impatient and want to back sweeten soon so that I can bottle in a few weeks. Can I mix in my 6 cups of sugar now and then wait a few weeks for the Sparkolloid to settle out (and to confirm that fermentation doesn't start back up).

Alternatively, I guess I could just back sweeten at bottling, but the recipe suggests to back sweeten and then wait a few weeks before bottling (to avoid bottle bombs, I’m sure).

Any thoughts from previous experience? Thanks!
 

chalkdust41485

This is no hobby....
Joined
Feb 16, 2012
Messages
138
Reaction score
10
Location
Lake Mary
Yeah. That should work fine. Adding the sulfites and sorbate first is the most important thing. The clarifier won't have an impact on the sugar being added.
 

Apple_Jacker

Supporting Member
HBT Supporter
Joined
Oct 13, 2011
Messages
752
Reaction score
192
Location
Hixson
Since I made the first batch a few years ago, this has been one of the few things I consistently keep in rotation. I just finished bottling 6 gallons of it about a month or so ago... I have 10 bottles left, so I have to make more. This stuff is popular! People I've never met know who I am because of the lemon wine I make!(friend of a friend of a friend kind of thing) I usually never tell them how damn easy this is to make.

When I sweeten this stuff, I typically make a mint-infused simple syrup. Lemon and mint go great together! I've also been tempted to try a lemon and lavender skeeter pee, or even a rosemary pee. Anyone try any herb-infused skeeter pees recently?
 

Texconsinite

Well-Known Member
Joined
Jan 14, 2014
Messages
362
Reaction score
53
Location
Houston
When I sweeten this stuff, I typically make a mint-infused simple syrup. Lemon and mint go great together! I've also been tempted to try a lemon and lavender skeeter pee, or even a rosemary pee. Anyone try any herb-infused skeeter pees recently?
No, but this is an interesting idea. Ginger or Coriander might also be good. Hibiscus Lemon or Cucumber Lime might also be good, but thats more of a fruit addition i guess

Ive heard of some people steeping teabags in it for the tannins and to get an Arnie Palmer kinda flavor.
 

Captive

Well-Known Member
Joined
Oct 13, 2010
Messages
116
Reaction score
11
Location
Saint James, MN US
Since I made the first batch a few years ago, this has been one of the few things I consistently keep in rotation. I just finished bottling 6 gallons of it about a month or so ago... I have 10 bottles left, so I have to make more. This stuff is popular! People I've never met know who I am because of the lemon wine I make!(friend of a friend of a friend kind of thing) I usually never tell them how damn easy this is to make.

When I sweeten this stuff, I typically make a mint-infused simple syrup. Lemon and mint go great together! I've also been tempted to try a lemon and lavender skeeter pee, or even a rosemary pee. Anyone try any herb-infused skeeter pees recently?
Apple_Jacker: Serving with mint has become a mainstay for us. Mint is really easy to grow and my patch has gotten larger every year. I make Mint Granita which is kinda like a sweetened mint slushie. I keep a constant supply in a container in the freezer. When it's time for a Skeeter, I take a tall insulated glass, put in a scoop of mint granita slush, and add Skeeter Pee. The slush keeps it really cold and the mint adds a great taste. People who think Skeeter is too strong also add some lemon-lime soda to the mix. Recipe for mint granita is here: https://www.facebook.com/drink.skeeter.pee/photos/?tab=album&album_id=1091804777501197 or here: http://www.epicurious.com/recipes/food/views/mint-granita-109659
 

Apple_Jacker

Supporting Member
HBT Supporter
Joined
Oct 13, 2011
Messages
752
Reaction score
192
Location
Hixson
No, but this is an interesting idea. Ginger or Coriander might also be good. Hibiscus Lemon or Cucumber Lime might also be good, but thats more of a fruit addition i guess

Ive heard of some people steeping teabags in it for the tannins and to get an Arnie Palmer kinda flavor.
I like the ginger idea, and the tea one too. I'll need to add that to the to-brew list.
 

Apple_Jacker

Supporting Member
HBT Supporter
Joined
Oct 13, 2011
Messages
752
Reaction score
192
Location
Hixson
Apple_Jacker: Serving with mint has become a mainstay for us. Mint is really easy to grow and my patch has gotten larger every year. I make Mint Granita which is kinda like a sweetened mint slushie. I keep a constant supply in a container in the freezer. When it's time for a Skeeter, I take a tall insulated glass, put in a scoop of mint granita slush, and add Skeeter Pee. The slush keeps it really cold and the mint adds a great taste. People who think Skeeter is too strong also add some lemon-lime soda to the mix. Recipe for mint granita is here: https://www.facebook.com/drink.skeeter.pee/photos/?tab=album&album_id=1091804777501197 or here: http://www.epicurious.com/recipes/food/views/mint-granita-109659
I moved my mint this spring out of a flower bed so I can make room for a second vegetable garden. The part of my yard I moved it to was full of poison ivy... and it almost all died anyway. So unfortunately I'll have to go with overpriced store -bought mint this time.

Question - had anyone used the lemon juice at Aldi for skeeter pee yet? It's Nature's Nectar 100% Lemon Juice.
 

z-bob

Supporting Member
HBT Supporter
Joined
Oct 2, 2014
Messages
3,377
Reaction score
1,147
Location
Rochester, MN
I moved my mint this spring out of a flower bed so I can make room for a second vegetable garden. The part of my yard I moved it to was full of poison ivy... and it almost all died anyway. So unfortunately I'll have to go with overpriced store -bought mint this time.

Question - had anyone used the lemon juice at Aldi for skeeter pee yet? It's Nature's Nectar 100% Lemon Juice.
Yes, it works just fine.
 

z-bob

Supporting Member
HBT Supporter
Joined
Oct 2, 2014
Messages
3,377
Reaction score
1,147
Location
Rochester, MN
Has anyone tried drinking this stuff hot? (like a hot toddy) I have a sore throat this weekend. Whisky/honey/lemon/hot water works, but I can never get the ratio right. Think I might try some hot SP.
 

andrewmaixner

Well-Known Member
Joined
Jul 29, 2014
Messages
1,108
Reaction score
353
Location
Marion
For my third batch of this (made 2 last year following the official recipe), I decided to make it a Cherry Limeade:

Initial must: 6gal @ 1.064
6.9lb sugar, inverted
32oz lemon concentrate
32oz Lime concentrate
32oz Montgomery Tart Cherry Concentrate ( link ) 1.2lb sugar in it, per the nutrition information
3tsp Fermaid O
tannin
I made a 2L vitality starter (shake a 1gal jug a couple times and pitch at 24 hours, high krausen) with cheep apple juice and 1 packet of Pasteur Red.
hit it with pure oxygen, waited 24hrs, pitched starter. ferment with a towel over the bucket. Initial pH 3.0

late addition
32oz lemon concentrate
1tsp Fermaid O
(switch to an airlock)


It ripped through the 1.064 OG, and when I measured it after 48 hours at 74F, it was already down to 1.015 for the lemon and nutrient addition.

Will report on tasting result when it's done.
 

Dan_K

Well-Known Member
Joined
Jun 14, 2016
Messages
155
Reaction score
29
Has anyone made a "low gravity" variant in the 7 or 8% range? I am worried at 10% this might be too drinkable for some.
 

andrewmaixner

Well-Known Member
Joined
Jul 29, 2014
Messages
1,108
Reaction score
353
Location
Marion
Has anyone made a "low gravity" variant in the 7 or 8% range? I am worried at 10% this might be too drinkable for some.
Mine will be 8% when it goes from 1.064 to 1.000. You can also cut it with sparkling water when served, or at any time, really. Or use less sugar.
 

Yeroc

Supporting Member
HBT Supporter
Joined
Oct 29, 2014
Messages
213
Reaction score
126
Location
Glendale
I bottled my skeeter pee in Riesling bottles last weekend along with a pomegranate/apple cider. Question: Does SP go through bottle shock and need to rest before drinking or is it pretty much ready to drink?

IMG_2631.JPG
 

andrewmaixner

Well-Known Member
Joined
Jul 29, 2014
Messages
1,108
Reaction score
353
Location
Marion
This is back-yard fruit wine, not Domaine Ramonet Montrachet Grand Cru ;)
If it's clear, it's probably ready to drink.
 

bruhaha

Well-Known Member
Joined
Jun 2, 2016
Messages
282
Reaction score
76
Skeeter Pee? I looked back at the original post to see what skeeter pee is and the link was not active. Can anyone link me to a recipe? THANKS!!
 

andrewmaixner

Well-Known Member
Joined
Jul 29, 2014
Messages
1,108
Reaction score
353
Location
Marion
Made this as Cherry Limeade.
Used with a yeast packet + 2L apple juice for a starter, and 64oz lemon, 32oz lime, 32oz tart Montgomery cherry concentrate (cherry bay orchards brand), and only back-sweatening with 3.5C sucrose. Other than that I followed all official recipe procedures.

It's very good. (I keg and carb it)
 

Wolfhound180

Well-Known Member
Joined
Aug 21, 2011
Messages
449
Reaction score
23
Location
Medina
Just pitched into 5.5 gallons of the original that I made yesterday. I used a starter of red star DADY because I have a ton of it. Anyone have experience using distillers yeast for this stuff?
 

z-bob

Supporting Member
HBT Supporter
Joined
Oct 2, 2014
Messages
3,377
Reaction score
1,147
Location
Rochester, MN
Has anyone tried using Knox gelatin to clear the Pee instead of Sparkolloid? I've had very good luck using it in wine and beer, but maybe the pH is too low here for it to work well?
 

mirthfuldragon

Well-Known Member
Joined
Apr 27, 2017
Messages
752
Reaction score
418
Location
Arlington Heights
Just finished back-sweetening a batch of skeeter pee. I am going to call this "Lemon Danger", or "how to get your mother-in-law hammered in 2 glasses." This stuff is so smooth and delicious . . . lemon Kool-aid is harsher. It really makes you want to keep drinking it, and the wonderful pale yellow color is just mesmerizing.
 

Johan

Active Member
Joined
Aug 25, 2017
Messages
38
Reaction score
7
I started a 1 gallon batch about a week ago only
I used the frozen lemonade concentrate and a cup of sugar. Red Star Premier Blanc yeast, some energizer and nutrient got a head start. SG was up to 1.080. Air lock started thumping the next day. I plan to rack it to a 2ndary fermenter (1 GAL. Growler) and allow it to drop clear before back sweetening and bottling. Hoping to get some carbonation so it's going into French lemonade bottles with bale and stopper tops.
 

Dadof5

Active Member
Joined
May 5, 2016
Messages
37
Reaction score
6
Location
Cleveland
I'm certain this was mentioned somewhere in this thread and I sincerely apologize if I'm repeating. Very sorry. Would a cake from a hard cider fermented with a saison yeast be a sufficient slurry to use ? Really would like to try my hand at the pee. Thanks
 

Johan

Active Member
Joined
Aug 25, 2017
Messages
38
Reaction score
7
Dadof5, I don't see why the yeast cake from your cider wouldn't work, provided it's still viable. I think I'd mix it with a little water and nutrient to see if it activates before I tried it in my mix.
 

Dadof5

Active Member
Joined
May 5, 2016
Messages
37
Reaction score
6
Location
Cleveland
I'm curious to know if anyone has tried this and what the results were. My plan is to Rack The Cider on to the sorbate and metabisulfite to prepare for backsweetening and to try and preserve the yeast in the carboy and use it for the skeeter pee. What is the process for adding the water and nutrients?
 
Top